Food products having acoustic bonds between food layers

ABSTRACT

A method is provided for bonding together the layers of a laminated food product, such as farinaceous dough layers. The methods comprise applying ultrasonic energy (12 kPa-25 kHz, 1,000 to 4,000 watts) to form acoustically created bonds between the food layers. The method is particularly suitable for use preparing multilayered R-T-E cereal pieces, especially those that are center filled, exhibiting greater seam integrity and reduced leakage of the center filling. The resultant food product has two layers with an acoustic bond between the layers.

This application is a continuation of application Ser. No. 08/329,120,filed Oct. 25, 1994, now abandoned.

FIELD OF THE INVENTION

The present invention relates to food products, especially Ready-To-Eatcereals, and to their methods of preparation. More particularly, thepresent invention relates to food products having acoustic welds and totheir ultrasonic methods of preparation.

BACKGROUND OF THE INVENTION

A wide variety of food products have one or more portions that arebonded together. For example, numerous Ready-To-Eat ("R-T-E") orbreakfast cereals and snack pieces are in the form of biscuits having anupper and a lower layer. The biscuits can include a center filling,e.g., a fruit paste, or be unfilled. The finished biscuits can beprepared by finish baking, puffing, or other finish drying step, of acereal pellet or snack half product fabricated having upper and lowerlayers. These pellets can be fabricated by crimp cutting individualpieces from, for example, two layered cooked dough sheets or continuousdough ribbons fed to a two roller, counter rotating crimp cutter (see,for example, U.S. Pat. No. 5,217,739 entitled Methods For Flipping AndAligning A Dough Sheet issued Jun. 8, 1993). The crimp cutter not onlyforms a mechanically created seal or bond between the dough layers butalso sections the dough sheets into individual pieces. (See alsocommonly assigned U.S. Ser. No. 014,919 filed Feb. 08, 1993 entitledDevice For Crimping and Cutting Dough Ropes which describes a high speedapparatus.)

In another example, two layers of farinaceous doughs for a pizza crustare mechanically bonded together by a docking method which formsnumerous pinch bonds or docking points between the dough layers. Thedocked two dough layers can be deep fat fried to provide a productexhibiting greater crispness upon subsequent oven baking.

While such apparatus and techniques are useful, there can be problemswith such methods particularly concerning the strength or integrity ofthe seal or bond between the food layers formed by conventionalmechanical methods.

One problem is that the composition of food layers to be mechanicallybonded are limited in composition. High fat levels in the layermaterials must be avoided since fat levels in the composition adverselyaffect seal integrity or bond strength. Also, the moisture content mustbe carefully controlled. If a cooked cereal dough is too wet, the doughcan be sticky and hard to work with. If too dry, while easily handled,the dough may fail to form a seam.

Another problem involves the integrity of the seal or bond especiallyparticularly if there is an intermediate layer, e.g., a fruit paste or afat based filling. The presence of an intermediate layer, especiallywhen fat based, increases the likelihood that the seal will haveimperfections or discontinuities. Forming a continuous seal is even moredifficult if either of the cereal dough layers has a high fat and/ormoisture content. Breaches in the seal or bond between the outer doughlayers can result in leakage of the filling. Filling leakage, of course,is highly undesirable leading not only to diminished consumer acceptancebut also to significant manufacturing inconveniences.

Still another problem involves maintaining the bond during subsequentprocessing. For example, many snack half products are deep fat fried toprovide finished products, especially puffed products. Mechanicallyformed bonds or sealing seams often cannot endure the rigors of deep fatfrying especially if fabricated from doughs that expand upon deep fatfrying. While this problem is particularly severe in deep fat frying,the problem can also arise in other puffing methods, e.g., fluidized bedhot air heating which can also be used for both finish drying andpuffing.

Surprisingly, ultrasonic energy has now been found to be useful informing a bond or acoustic weld or seal between food layers such as in alaminated cereal pellet for an R-T-E or snack biscuit. The ultrasonicenergy can be used in substitution for mechanical compression crimpingor docking techniques.

Ultrasonic apparatus and techniques are well known and are commonlyemployed in a variety of areas, especially in the plastics industry.However, it has been surprisingly discovered that ultrasonic energy canbe used in connection with cereal dough processing to realize improvedcereal products and methods.

More surprisingly, the bonds or acoustic welds formed in the presentfood products are remarkably robust. As a result, a wide variety of newand appealing R-T-E cereal or snack shapes or other food pieces can nowbe created characterized by having at least one acoustic weld betweenthe layers.

Another surprising advantage of the present invention is that employmentof ultrasonic energy allows for greater freedom in food layer andfilling composition since ultrasonic welding is more tolerant of foodcomposition and condition.

Still another surprising aspect of the present invention is theprovision of a bond between two food layers essentially characterized inhaving a tensile strength to the bond greater than the tensile strengthof the materials being bonded. Such an improved strength bond is notbelieved possible to form using conventional mechanical crimpingtechniques.

SUMMARY OF THE INVENTION

In its primary method aspect, the present invention resides in methodsof forming an acoustically formed bond between two bondable food layers.The method involves the steps of: A. providing a food base in the formof laminated layers comprising at least a first and a second twobondable food layers in overlaying contact; and B. ultrasonicallyheating the food base to form at least one ultrasonically formedacoustical bond between the layers to form a bonded laminate.

In another method aspect, the present invention resides in methods ofpreparing multilayered puffed cereal based food product pieces whereineach piece has at least one acoustic weld. These methods comprise theadditional steps of: C. forming the laminate into pieces wherein eachpiece has at least one acoustic bond, and D. puffing the pieces to formpuffed cereal pieces such as R-T-E cereals or grain based snackproducts.

In its finished product aspect, the present invention resides in driedfood product pieces having at least two layers and at least one acousticweld between the two layers.

In another product aspect, the present invention resides in intermediatefood product pieces having at least two layers having at least one bondformed there between wherein the bond is essentially characterized ashaving a tensile strength greater than the tensile strength of eitherlayer from which the bond is formed.

DETAILED DESCRIPTION OF THE INVENTION

The present invention provides novel methods for bond forming betweenbondable food layers employing ultrasonic energy. The method steps aswell as intermediate and final products having at least one ultrasonicbond are described in detail as follows.

Throughout the specification and claims, percentages are by weight andtemperatures are in degrees Fahrenheit unless otherwise indicated.

A. Providing A Laminated Food Base

The present invention involves application of ultrasonic energy to atleast two bondable food phases or layers for a sufficient time to form abond between the food phases. The ultrasonic energy is converted intoheat which fuses the layers together to form the acoustic bond.

The starting material for the present methods can be any two layers offood material that can be bonded together by the application ofultrasonic energy, i.e., at least one layer being capable of forming abond with the other upon rapid spot ultrasonic heating. Generally, theformation of an acoustic bond involves the establishment of a polymericstarch and/or protein heat set structure. Such a bond is referred toherein as an acoustical formed bond or, equivalently herein an"ultrasonic weld."

A wide variety of food materials or compositions can be used herein forthe food layers to be bonded together such as potato, fruit, fiber, and,especially, farinaceous doughs.

Particularly suitable for use herein as the bondable layer arefarinaceous dough sheets. The doughs from which the sheets arefabricated can be raw, i.e., prepared from water, salt and flour whereinthe starch component is ungelatinized or, more preferably, from a cookedcereal dough, i.e., wherein the starch component is gelatinized. Ofcourse, the art is replete with compositions and methods for formingfarinaceous doughs and the skilled artisan will have no difficultyselecting suitable compositions and methods for preparing such doughs.

The flour can be supplied by the flours of a variety of cereal grainsincluding, but not limited to, wheat (durum, spring and winter), rye,barley, corn, rice, triticale, amaranth, sorghum, millet, oats, potatoesand mixtures thereof. Most surprisingly, the doughs can additionallycomprise whole oat flours. The flours can be whole grain, refined,partially extracted flours and mixtures thereof. The flours or thedoughs fabricated therefrom can further comprise pure starch components(e.g., corn starch, potato starch). In certain preferred embodiments,the doughs can be puffable cooked cereal doughs. Puffable doughsgenerally comprise high levels of starch and low levels of fat and/orfiber fractions.

Surprisingly, if desired, farinaceous doughs useful herein can have ahigh fat or oil content. By high fat content herein is meant a fatcontent of 5% or greater. Typically, whole grain doughs have a fatcontent of 5% or less while doughs prepared from white wheat flourtypically are low fat, i.e., less than 2%. With mechanical bond forming,high fat levels, i.e., 5% or greater, are undesirable since the presenceof fat adversely affects the strength of the mechanical bond. Added isfat or even fabricating cereal doughs from high fat cereal grains suchas oats having a native fat content of about 8% are generally unsuitablefor use in cereal doughs using mechanical crimping. Previously, oatbased doughs were fabricated from defatted oat ingredients and/orcomprised low levels of the whole oat ingredient(s). It is thereforesurprising that even whole grain oat flour cooked cereal doughs (e.g.,80% or greater whole oat groats, dry basis) can be used herein.

The total fat content, i.e., native fat or oil provided by the flouringredients, plus added fats or oils, can range from about 0.1% to 35%,preferably about 5% to 15%. The added fat can be supplied by anyconventional vegetable or animal fat such as obtained from such commonoil sources such as soybean, corn oil, cottonseed, peanut, sunflower,palm, coconut, cocoa, canola, safflower, dairy fat, lard and mixturesthereof. The fats can also be partially or fully hydrogenated. The dairyfat can be provided by pure dairy fat or from butter or cheese.

More surprisingly, the farinaceous dough can vary more widely inmoisture content. Mechanical crimping or docking generally requires thatthe cereal dough moisture content be within narrow ranges for amechanical bond to be successfully formed, which range will varydepending upon the doughs' other properties such as temperature andconstituent materials. In the present invention, the dough moisture canrange from about 3% to 40%. Surprisingly, both high moisture doughs aswell as low moisture doughs, each of which are difficult to mechanicallyseam seal can be used herein to form acoustical bonds.

Also surprisingly, the dough temperature can range broadly. Mechanicalcrimping generally also requires that the dough temperature also becarefully controlled. The dough temperature herein, however, can rangefrom 0° to 120° C. (32° to 248° F.). Preferred for use herein are warmdoughs having temperatures ranging from about 30° to 50° C. (86° to 122°F.). Such warm doughs are preferred since less ultrasonic heating isrequired to form the acoustic bonds. Thus, for a given ultrasonicgenerator, higher line speeds can be used when warm doughs are employed.

Moreover, surprisingly, the dough age can also vary widely. Dough age isrelated to other dough attributes such as tackiness and surfacestickiness. Conventional mechanical crimping typically requires thecereal dough to be aged to particular specifications so that thetackiness of the dough is controlled in order for a mechanical bond orseam to be formed. Small variations from controlled conditions canadversely affect seam or bond integrity.

Within the above general description, the food layers to be bonded canbe compositionally similar or different. For example, for an R-T-Ecereal biscuit, one layer can be a whole wheat while the second layercan be a rice flour based cooked cereal dough. Also, while cooked cerealdough layers are used to prepare R-T-E cereal or cereal based snackproducts (e.g., toaster breakfast pastries, chips), uncooked doughlayers can be used for other products, e.g., pizza, filled pasta (e.g.,ravioli), filled pizza doughs ("calzones") or burritos. In othervariations, the doughs can include a chemical leavening agent or caninclude a yeast component for bread products. In still other variations,one or more layers or surfaces can be corrugated rather than smooth,especially to provide desired texture attributes in the finishedproduct.

The thickness of the layers to be bonded together can be of anythickness that can be bonded together using ultrasound and can rangegenerally from about 0.5 to 5 mm (0.020 to 0.2 in.). Below 0.5 mm inthickness, dough sheets are difficult to handle and can tear easily.Above 5 mm in thickness, the bonds fabricated by ultrasonic energy canresult in pieces that have unacceptably large hard spots. Furthermore,for thicker dough layers (greater than 5 mm) to form bonds could be toolong to create for commercial applications. Better results are obtainedwhen each bondable layer ranges from about 1 to 4 mm in thickness andfor best results about 1 to 3 mm.

In those embodiments intended for use as an R-T-E cereal, the layers tobe bonded comprise cooked cereal dough layers having a thickness ofabout 0.5 to 2 mm, preferably about 1 to 2 mm, during the processingstep. Of course, the final thickness will change modestly as moisturelevel is reduced or if the layer is subsequently puffed. In certainembodiments, the finished product will comprise an outer shellfabricated from a cooked cereal dough layer(s) that envelopes a hollowcenter cavity. The center cavity may be hollow or empty. In othervariations, the center will be partially or fully filled with an ediblefood filling. In the preparation of a filled pasta, e.g., ravioli, theexterior shell can be fabricated from an uncooked dough.

Food fillings broadly can be classified into 1) water based fillings(e.g., tomato sauce or paste, bean paste or refried beans, fruitcompotes or purees, icings) or 2) fat based fillings (e.g., cheese,peanut butter, cremes, chocolate). In addition to the filling fluid orplastic material, the fillings can additionally include a variety ofparticulate materials such as nuts, meat pieces, flaked grains, seeds,candies, cheese powder, seasonings, and mixtures thereof. The presentinvention can be used with fillings that are fluid when heated duringthe puffing stage.

Surprisingly, both water based and fat based fillings can be employedherein. With mechanical crimping, fillings (particularly those that arefat based) can adversely affect the mechanically formed seam sealbetween the exterior layers. The seam seals may be discontinuous leadingto leakage of the filling. Even if initially continuous, the seam sealsmay be weak leading to subsequent rupture upon further processing. Theleakage problems are compounded when a fat based filling is used incombination with a high fat dough layer. The present methods provideimprovements in seam seal strength and integrity and can be used evenwith fat based fillings or when such fat based fillings are used incombination with high fat dough layers.

In other variations, the products can comprise an intermediate doughlayer(s) that divides the center cavity into upper and lowercompartments that may be empty, filled or partially filled.

In certain embodiments, especially those used for the preparation ofR-T-E cereals or snacks, the dough sheets can be initially supplied incontinuous sheets or ribbons which are subsequently cut to formindividual pieces. In other variations, e.g., burritos, the doughsheet(s) can be previously formed into individual pieces. In certainvariations, two dough sheet pieces are overlaid while in othervariations a single sheet piece can be folded or rolled over itself.

B. Forming Acoustic Bonds

The present methods further essentially comprise the step of applyingultrasonic energy to the laminated food base for sufficient times toform at least one ultrasonically formed acoustical bond between thelayers to form an acoustically bonded laminate.

Ultrasound useful herein can range from 12 to 100 kHz. Especially usefulherein are sound frequencies ranging from about 12 to 50 kHz andpreferably about 15 to 25 kHz or 20 to 100 micron (μm) peak to peakamplitude. Ultrasonic generators capable of generating 1,000 to 4,000watts have been found to be useful herein. In the range of 12 to 20 kHz,employment of ultrasound may be audible to some.

Suitable equipment for use herein to perform the acoustic bonding stepis commercially available. For example, ultrasonic sound generations areavailable from Sonics and Materials, Inc., Danbury, Conn. A variety ofhorns are commercially available for directing the ultrasonic energygenerated. Horns of different shapes, especially their contact outlinethat make the horns suitable for seam forming, point bonding, cuttingand other applications are available.

In the present acoustic bond forming step, the layers need to be indirect contact with each other during the ultrasonic energy applicationstep. If separated by an interjacent food layer that is unbondable, thenthe layers can be brought into contact by modest mechanical compressionsuch as about 7 to 700 kPa (1 to 100 psi). This modest level ofcompression is distinguished from the much higher pressure 7,000 kPa(e.g., 1,000 psi or more) required to mechanically form a seal. Theinterjacent food layer, if meltable, (such as a fat) can melt during thebonding step and the acoustic welding bonds can be formed.

In some particular applications, the food products so formed are usefulwithout further piece forming or drying steps, for example, filledburritos, pizza rolls, and calzoni sandwiches. The food products are, ofcourse, conventionally frozen, packaged and/or otherwise processed,e.g., dried, to form finished food products. The products exhibitsuperior bond strength between the bonded layers in comparison tomechanically formed bonds.

Surprisingly, the acoustic bond formed is essentially characterized ashaving a tensile strength greater than the tensile strength of thelayers bonded. That is, the food layer will tear before the acousticbond will exhibit tensile failure.

The acoustic bond can be either a spot or point bond or can be acontinuous or line bond. Acoustic bonds can also be in the form of aplurality of point bonds whether in a regular array or pattern or in arandom pattern. Spot acoustic bonds can also range widely in densityfrom about 0.1 to 100 bonds/in² (0.016 to 16 bonds/cm²). Preferred spotbond densities for docking layers together range from about 1 to 10bonds/in² (0.16 to 1.6 bonds/cm²).

In certain variations, the acoustic bond can be in the form of a seamseal continuously surrounding the periphery of a center pocket orcavity. A special advantage is that the seam seal can be in the form ofa pattern, e.g., the outline of a recognizable shape or pattern, such asan animal shape. In other embodiments, the seal can be discontinuous,e.g., on only one free edge of a parallelogram shaped piece. The skilledartisan will appreciate that ultrasonically formed bonds can be used toprepare a wide variety of products that upon puffing form threedimensional shapes. For example, a single dough sheet can be folded toform a series of fan style pleats. The folded dough is provided with asingle spot acoustic weld in its center bonding together the variouslayers. Upon puffing, the double fan three-dimensional piece is formed.

Such products whether intended as finished products or as intermediateproducts for further processing generally range in water activity,a_(w), from about 0.1 to 0.7 and preferably about 0.3 to 0.7.

The time duration of the ultrasonic energy step is influenced by avariety of factors including the dough sheets' thickness, doughtemperature, dough composition including moisture content dimensions ofthe acoustic bond, sound generator power, and dimensions of the acousticbond, among others. Generally, however, the time required ranges fromabout 0.1 to 2 seconds.

The width of the acoustic bond can also range widely depending upon theparticular application. Bond widths can range from about 0.5 to 30 mm,preferably about 1 to 10 mm.

Piece Forming

In particular preferred embodiments, the laminated dough sheets withacoustic bond(s) are further processed to form individual pieces. Inthese embodiments, the present methods additionally comprise the step offorming the laminate into pieces wherein each piece has at least oneacoustic bond.

If desired, the ultrasonic energy application can be used toadditionally ultrasonically cut or sever in addition to bonding togetherthe layers. The ultrasonic cutting can be simultaneous to bond formingor can be practiced at a different time or processing station. In suchvariations, the ultrasonic energy is used not only to form an acousticbond but also to perform wholly or partially the forming of individualpieces. However, to sever in addition to bonding could require moreintensive or longer acoustic treatment which can slow manufacturing. Asa result, preferred method embodiments herein comprise mechanicalcutting to form individual pieces (e.g., water knife, cutting rolls,stamping, reciprocating or rotating blades) or other suitable pieceforming mechanical techniques.

Finish Drying

In preferred embodiments, the present methods further comprise reducingthe moisture content of the individual pieces having at least oneultrasonically formed weld to form either half products or finishedproducts.

In the preparation of puffed snack products, frequently, an unpuffed,shelf stable but puffable half product is formed. The half product hassufficient moisture to be puffable upon further processing, but themoisture content has been reduced sufficiently to tender the halfproduct shelf stable. Shipping a half product allows for theirinexpensive production at a single large scale facility and reductionsin shipping costs and shipping breakage due to the high volume andfragility of the finished products. Half products can range from about5% to 40% moisture and water activities, ("a_(w) "), of about 0.3 to0.7.

The intermediate or half products can also be finish dried by anysuitable method including common techniques such as baking, convectionair drying, deep fat frying, gun puffing, fluidized bed hot air puffing.Finished R-T-E cereals or snack products have a final moisture contentof about 1% to 5% (a_(w) of about 0.1 to 0.5).

The finished products exhibit exceptionally robust bonds and/or sealsbetween the cereal dough layers. Other finished product attributesinclude greater seam integrity and thus reductions in leakage of thefilling. The present acoustic bonds exhibit increased robustnesscompared to mechanically formed seams. The acoustic bonds exhibit lessfailure during puffing. The present acoustic bonds find application inboth dry or crispy, crunchy final products as well as with more moistintermediate moisture products.

Industrial Applicability

The present methods find particular suitability for use in thepreparation of ready-to-eat cereals and cereal based snack products.

EXAMPLE 1

A three-layer R-T-E cereal product having an acoustic weld of thepresent invention was prepared.

Puffable cooked cereal doughs (15% moisture) of the following threecompositions were developed:

    ______________________________________           Ingredient     Weight %    ______________________________________           Corn meal       70           Rice flour      18           Salt            2           Monoglyceride   1           Corn flour      9                          100%           Degermed corn   45           Wheat flour     25           Sugar           21           Wheat starch    5           Soybean oil     3           Salt            1                          100%           Potato flour    50           Rice flour      30           Corn starch     12           Sugar           5           Soybean oil     3                          100%    ______________________________________

The doughs were sheeted to 1 mm (0.040 inch) thickness and formed into athree layer laminate of overlaying layers. The laminate dough sheetswere one-fourth inch ultrasonically welded together using a six inch byone-fourth inch (150×6 mm) rectangular horn with about 12 kHz frequencyusing a (Model ET) ultrasound generator from Sonics & Materials. Weldtime was one second with a cool-down time of about three seconds. The isultrasonic step also cut individual pieces from the dough sheet to formpellets having a peripheral seam acoustic weld.

The multilayered welded pellets were puffed using a high intensitymicrowave heating oven to form a finished puffed cereal. The finishedpuffed product was suitable for use as a ready-to-eat cereal. Thefinished product exhibited delamination except in their periphery wherethe acoustic weld bonded the layers thereby forming a pillow or biscuit.

EXAMPLE 2

A center filled R-T-E cereal product having a fat based filling of thepresent invention having an acoustic weld was prepared.

Dough of the following composition was sheeted to 1 mm (0.040 inch)thickness. Circular discs of 3/4 inch (19 mm) diameter or square sheetswith about 3/4 inch (19 mm) sides were cut. Up to about two grams of afilling material with the following formula was placed in the center ofthe cut pieces and sandwiched with another cereal dough piece to form alaminate. The laminate pieces were sealed along its edges using a 2 inch(5 cm) circular horn and ultrasonically sealed at 20 kHz. The halfproduct was dried to 15% moisture and puffed in a high intensitymicrowave oven.

    ______________________________________    Ingredient            Weight %    ______________________________________    Dough    Corn meal              75    Rice flour             22    Salt                   2    Monoglyceride          1                          100%    Filling: White Confection    Fat                   35.6    Sugar                 51.3    Water                  1.5    Protein                9.3    Cinnamon powder        2.3                          100.0%    ______________________________________

The finished product had intense cinnamon butter fried flavor.

EXAMPLE 3

A center filled R-T-E cereal product of the present invention wasprepared similar to that of Example 2 except an ultrasonic horn having aperipheral shape in the outline form of a bear was used. The individualpieces formed had a bear figurine shape.

EXAMPLE 4

An R-T-E cereal product of the present invention was prepared. A sheetof cereal dough of the composition of Example 2 was mechanically cutinto 37 mm by 1.8 mm (11/2 inch×3/4 inch) pieces. A rectangular piece ofsimilar size of commercially available dehydrated fruit puree was placedon it.

This piece was formed into a bow shape by folding the laminatealternately in a fan pattern and a center pinch point was ultrasonicallywelded between the multiple layers of fruit and dough. The product wasfurther dried to a chewy texture. The center pinch point withstood thedrying operation.

What is claimed is:
 1. A food product exhibiting resistance todelamination, comprising:a first food layer and a second food layer, andat least one acoustic bond between the first and second food layers,wherein the acoustic bond has a tensile strength greater than thetensile strength of either of the food layers bonded, wherein themoisture content of each food layer is about 3% to 40% by weight, andwherein each food layer has a thickness of about 0.5 to 5 mm.
 2. Thefood product of claim 1 wherein the first flood layer includes afarinaceous dough.
 3. The food product of claim 2 wherein the foodproduct additionally includes an intermediate food layer.
 4. The foodproduct of claim 3 wherein the a_(w) ranges from about 0.1 to 0.7. 5.The food product of claim 4 wherein the intermediate food layer includesabout 0.1% to 35%, by weight of the intermediate food layer, of a fatingredient.
 6. The food product of claim 5 wherein the first and secondfood layers are each separate layers fabricated from a farinaceous doughforming first and second layers,wherein the acoustic bond forms acontinuous peripheral seam between the first and second layers forming aseal to the intermediate layer, and wherein the intermediate layer formsa filling.
 7. The food product of claim 6 wherein the filling includes afruit ingredient.
 8. The food product of claim 6 wherein the fillingincludes about 5% to 35%, of the filling, of a fat ingredient.
 9. Thefood product of claim 8 wherein the acoustic bond has a width of about 1to 15 mm.
 10. The food product of claim 5 wherein each layer isfabricated from a cooked puffable cereal dough, andwherein the producthas an a_(w) of 0.3 to 0.7 and forms a cereal half product.
 11. The foodproduct of claim 5 wherein each layer is fabricated from a puffed cookeddough and wherein the product has an a_(w) of 0.1 to 0.5 and forms afinished R-T-E cereal or cereal snack.
 12. The food product of claim 5wherein the first and second food layers are each formed of a singlelayer fabricated from a farinaceous dough folded upon itself such thatthe first and second food layers are in contact with each other.
 13. Thefood product of claim 1 wherein at least one food layer includes about0.1% to 35%, by weight of the food layers of a fat ingredient.